Here’s what we’re looking at for the next 4 days. Most locations are open regular hours tomorrow. Monday the PRK truck and both restaurants are open regular hours. You can get more details on exact hours of operations by clicking on the Locations tab of this website, or by following the Twitter feed for your location.
Have a great holiday weekend everyone!
If we handed you a survey card at Clover today, click here to fill out the survey.
The survey will take you about 2-3 minutes. Your answers are going to help us serve you faster, better food. And as promised, there is a reward in it for you too.
A huge thanks for helping us with this!
When we heard we were opening a truck at the North End, we thought it should be called “CloverEND.” OK, let me back up. What’s all this about a Clover truck in the North End? We’ve been pretty quiet about it, but now we can announce that there’s a Clover truck at the entrance to the North End on Hanover Street, Friday 8am-3pm, Saturday 11am-7pm, and Sunday 11am-7pm.
We went to create the truck’s Twitter feed so we could update everyone on daily specials, but CloverEND was taken! Whoops. We should have thought of that sooner. So we thought of CloverHAY (for Haymarket, nope, taken by some guy named William Hay). Then Craig suggested CloverMKT, a nod to the Boston Public Market that will operate right across the street. Taken. So what do you think? What should the next great Clover truck be named?
PS: I wanted to know who this @CloverEND was. Google Translate tells me the subhead means “Storm and I love girls.” I’m sure some customers can tell us if that translation is correct. Hopefully it’s family friendly. In any case, it’s not quite “Everything will be different tomorrow.”
SATURDAY 2/9/13: ALL LOCATIONS CLOSED
SUNDAY 2/10/13: RESTAURANTS OPEN
MONDAY 2/11/13: ALL LOCATIONS OPEN (HSQ, HUB, MIT, DWY, LMA)
All Clover restaurants and trucks are closed today. Stay tuned to Twitter for updates. We plan to re-open the restaurants tomorrow and return to normal operations Monday pending MBTA operations and a lift of the driving ban.
Hope you’re enjoying the snow. I just finished a pancake breakfast with my family. We’ve already been out to play in the snow and plan to spend as much time as we can having fun today. Violet (not 2 years old yet) has never seen anything like this. It’s all new for her and really fun.
That picture? We skipped out manager meeting this past Tuesday and took everybody ice skating. When we take outings we try to do things that are new/ different for our managers. Given how much time we spend teaching new things to employees and customers, I think it’s great for us to remind ourselves once a month or so how it feels to do something that is new and hard. Only a few of us knew how to skate, for the rest this was a new-ish experience.
Alright, we had to put the brakes on the fried 3pm specials for a while. Starting tomorrow we’ll be baking up sweet potatoes in the afternoons. We’ll add pecans, butter, salt, cinnamon and sugar. If you try one, let us know what you think.
Ayr said at the last Food Dev meeting, why not try doing latkes during December? I think the idea came from an MIT customer who asked if we could cater 1000 potato latkes for an event.
Everyone was worried potatoes would fall apart in the fryer. Rolando came back with this version, using sweet potatoes. That’s one that I fried up, you can see I’m still getting the technique down. But they taste just awesome.
We’re going to serve them with sour cream and apple sauce. $3, launching everywhere this Thursday 12/13, at 3pm.
Joe here. I’m Rolando’s new assistant. Don’t worry, Rachel didn’t go anywhere, she just got promoted to Assistant Manager at HSQ.
I’ve lived in New England (CT) my whole life and grew up eating apple pie this time of year. So I was really excited that I got to work on the roll-out of the apple rings in the 3pm special slot. Here’s the step where we dredge the apple rings in cinnamon and sugar.
I’m helping Rolando create easier setups for training and menu rollouts. We are putting together photo sets and training videos to help our different locations produce awesome 3pms. You can test us. Try these and let us know how we’re doing.
We’re operating all locations today. If you have the day off, come by.
That’s HSQ this morning. Couple new things happening. Blue Hubbard squash soup, new turnip sandwich, and that’s a new Matt’s coffee Ayr’s pouring: La Hondurita from El Salvador.
Sorry this post is late. You have to forgive me for not realizing today was a holiday. I got back from Europe last night. Sunday was a very big important holiday in Paris, Armistice Day, commemorating the end of World War I. I came back and forgot we celebrate it too (just one day late this year).
Alright, alright. We owe you guys some answers. Why did 3pm specials disappear? And why are they back now?
We want to make food you’re going to love so much that you’re going to tell your friends about it. We looked at 3pm specials, and they weren’t being made correctly across the board.
Ayr said, just take them off the menu. We’d rather not take money for something we feel we can’t execute really well. This felt like a huge disappointment to me. But we went for 6-7 weeks without any 3pm specials. We stepped back, did some re-training, and focused on nailing the basics. Now we’re ready for the return of 3pms. Tuesday we gave out free apple fritters free to all customers in honor of everyone being back from the Hurricane. Now we’ll have apple fritters, $3, from 3pm on, for the next few weeks. Come on by.
Due to weather, we’re going to close our truck at Boston Public Library tomorrow. The BPL location is one site for our DEV truck. If there are any customers out there reading who come to this location on Saturdays, what do you think about it? We have been debating about it for the rest of the year.
Most public sites in Boston are closing for the Winter, and planning to re-open in Spring of 2013.
We're here to make food you love, the kind you talk about and look forward to eating. The Clover Food Lab is serving up a new type of fast food. This food is local, it’s just-cut, when we can it is organic.
You can learn more about
our origins,
our food,
our mistakes,
and everything else about us at this website.
Ayr Muir
Founder and CEO
RECENT COMMENTS